Emprimir
Correo Electrónico
 |
Ingredientes
- 10 cups pumpkin, peeled, seeded, cut into large pieces
- 1/4 cup plus 1 tablespoon grape seed oil, divided
- 1 cup shallots, minced
- 1/2 cup celery, diced
- 1 tablespoon garlic, minced
- 1 cup white wine (substitute with vegetable stock, if you wish)
- 6 cups vegetable stock
- 1 sachet of 6 sprigs thyme, 6 sprigs parsley, 1 bay leaf and 8 black peppercorns
- Salt to taste
View Full Recipe at This Mama Cooks!
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2723g | |
| Calories 647 | |
| Calories from Fat 10 | 2% |
| Total Fat 1.18g | 1% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5715mg | 238% |
| Potassium 3750mg | 107% |
| Total Carbs 117.8g | 31% |
| Dietary Fiber 5.6g | 19% |
| Sugars 37.01g | 25% |
| Protein 13.11g | 21% |
%20to%20coat%20and%20place%20on%20a%20baking%20sheet%20into%20the%20oven.%3C/p%3E%3Cp%3ERoast%20the%20pumpkin%20until%20very%20tender,%20approximately%2015-20%20minutes.%20Cool%20and%20reserve.%3C/p%3E%3Cp%3EIn%20a%20large%20stock%20pot,%20saut%C3%A9%20the%20shallots,%20celery,%20and%20garlic%20in%20a%20tablespoon%20of%20grape%20seed%20oil%20for%205%20minutes.%3C/p%3E%3Cp%3EDeglaze%20with%20the%20white%20wine%20(or%20vegetable%20stock)%20and%20reduce%20the%20liquid%20by%20half.%3C/p%3E%3Cp%3EAdd%20the%20roasted%20pumpkin,%20vegetable%20stock%20and%20sachet%20and%20bring%20to%20a%20boil.%20Reduce%20heat%20to%20a%20simmer%20and%20cook%20for%2030%20minutes.%3C/p%3E%3Cp%3ERemove%20the%20sachet,%20and%20puree%20the%20soup%20in%20a%20blender,%20food%20processor%20or%20with%20an%20immersion%20(wand)%20blender.%3C/p%3E%3Cp%3EAdjust%20the%20seasoning%20with%20salt%20and%20serve.%3C/p%3E){kind=link}